The Holiday Bikini – A Recipe
WThis is a home-style version of a beverage featured on a new cocktail list. Designed as a party-sized premix which is bursting with flavours associated with festive period, rendering it perfect for a celebration. Any leftover syrup to use in breakfast cocktails, sweets, or for more rounds of the drink.
The Bikini Cocktail
Yields 10 guests
To make the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Place the listed components into a saucepan, bring to a gentle boil, agitating until the sugar dissolves. Next, turn off the stove and leave to cool entirely. Transfer into an clean bottle, cap it and store in the refrigerator, it can be stored for around a month.
To make Batch Mix: Pour every liquids in a large bottle, let it rest for 60 minutes, then strain preferably using a fine cloth, so it's completely strained.
When ready to serve: Measure 85ml from the premix to a stirring glass filled with ice, gently stirring carefully for a minute until cold. Filter to a chilled martini glass or equivalent, decorate with some cranberries adding the final touch using a light spray of the essential oil over the drink.
